[fruity summer greetings] Windbeutel with mascarpone filling and berries


No idea what to bake this afternoon? Here ist the perfect last minute recipe for hot and lazy summer days: Windbeutel! There are made in a very short time and you can actually fill them with anything you like! My family goes crazy when I am baking these sweeties because everyone can add their favourite ingredient, such as nutella (for my brother), chocolate chips, chocolate syrup, brittle, cookie crumbles, fruit (banana, blueberries, blackberries, raspberries…).


The correct translation would be ‘cream puff’. This comes because in detail it is a very fluffy dough (choux pastry) which is baked at high temperature! The basic filling is heavy cream combined with any kind of fruit. Because I am addicted to mascarpone (especially in combination with strawberries) my filling had to include it! But of course you can as well add curd cheese, yoghurt or even ricotta (but you have to keep an eye on the consistence, better use a package of stabilizer for whipping cream!). When you don’t have anything of these ingredients at home you can just use ice cream instead!!

I think there are no more words needed to describe this fantastic treat for hot and sunny afternoons! Time to grab it and go outside to enjoy the sun! 🙂


Windbeutel with mascarpone filling

375 g water
0,5 tablespoon salt
100 g butter
200 g flour (sifted)
5 eggs

250 g mascapone
250 g heavy cream
1 tbsp. vanilla extract
1 tbsp. vanilla sugar
confectioner’s sugar


  1. In a heavy and wide saucepan, stir together the water, butter and salt and let it boil while stiring it the whole time. Remove from heat and add the sifted flour with wooden spoon until no flour can be seen anymore and it turns into a white clump. Transfer into another bowl.
  2. Now add the eggs one after another (!!) and stir very well with an electric mixture until the eggs are incorporated and mixture is clump again.
  3. Preheat oven to 220°C and prepare baking sheets. Transfer the dough to a pastry bag. Now pipe dough in small piles (or any size you prefer.
  4. Bake for 20-28 minutes (depends on your oven and the size of the Windbeutel!). Then remove from oven and tranfer them to a wire rack. Let them cool completely.
  5. Prepare filling: Beat mascapone together with the vanilla extract and vanilla sugar until creamy. In another bowl beat heavy cream until its smooth. Now combine both creams. Cut the fruit into smaller chunks as you prefer.Slice the Windbeutel and fill with the filling and fruit. Decorate with confectioner’s sugar.



Have fun baking!



[Who says you need an occasion for a fancy cake?] Orange praliné Whiskey cake


Honestly do we need an occasion to eat fancy cake?

I think the answer is defintely ‘no’! There are many reasons which are worth eating cake. It can be a best friends date, a family reunion, a little somehing for yourself after a stressful day or a completed workout or it can be a surprise for a lovely person. The last one was my reason to bake this orange praliné whiskey cake. This time my grandparents were the lucky ones who had the pleasure to enjoy this cake. To top the little cake surprise we treated ourselves with a glass of champagne. This shows that you don’t need an occassion to celebrate because everytime is the right time to enjoy the moment… and a piece of fancy cake!


Nevertheless my grandparents do not have internet or even a computer,  I will take the opportunity to say them how much I love them. I am proud of being their granddaughter and hope to see them again very soon!


… Back to the creamy chocolate praliné cake, with a fruity orange filling and a slight taste of whiskey. This recipe is a little more complex, because you need to fillit the oranges for the orange layering. But if you’re in a hurry just replace the self made orange layering with orange marmelade or lemon curd! Then your cake will be ready to eat even faster! Somehow or other the cake is absolutely worth the effort! Just give it a go!



Orange praliné whiskey cake

praliné creme:
450 g good quality chocolate
500 g heavy cream
4 EL Whiskey
75 g buter
3 tbsp. confectioner’s sugar
1 tbsp. orange zest

for the biskuit:
240 g flour
4 tbsp. cacao powder
1 tbsp. baking powder
10 eggs
250 g sugar
pinch of salt
2 tbsp. vanilla sugar

for the orange layer:
8 oranges
25 g starch
3 tbsp. sugar
4 tbsp. orange liquor


  1. Prepare praliné creme: Cut chocolate into smaller chunks, add heavy cream and whiskey and boil over a water bath until chocolate has melted completely. Put in the fridge for at least 2 hours or up to one night. In another bowl cream butter, confectioner’s sugar and orange zest together and slowy add the chocolate-whiskey mix. Cream everything together and store at room temperature.
  2. Prepare orange layering: Squeeze 4 of the 8 oranges (should be 350 ml). Peel the other oranges and remove all white pieces of the skin, now fillit the oranges. Take 50 ml of the squeezed orange juice and mix with starch. Let the rest of the orange juice (300 ml) boil together with the sugar and thicken slightly with the starch mix. Let it cool and then add the orange filits.
  3. Prepare biskuits: You have to bake two biskuits one after another. For the first one divide 5 eggs and beat the egg whites until stiff, while beating add 125 g sugar and 1 tbsp. vanilla sugar. In a bowl whisk together 120 g flour, 2 tbsp. cacao powder and 0,5 tbsp. baking powder. Add the egg yorks to the egg white-mix and then sift the flour mix until you get a light and fluffy batter. Repeat exactely the same with the other half of the ingredients.
  4. Preheat oven to 180°C . Prepare two baking pans with baking paper (do not oil the pans!). Fill each pan with the same amount of batter and bake for 30 minutes. Then remove from oven. Remove cake from baking pans and let them cool.
  5. Now divide both cakes in the middle until you get four cake bottoms of the same size. Now start layering by taking the first cake bottom and pour over 2 tbsp. of liquour. Spread with orange layering. Top with the next cake bottom. Repeat this with the other cakes bottoms, if you like you can also use the praliné cream for layering. In the end cover the whole cake with the praliné cream and decorate with orange zest.




Have fun baking!



[sweet semifreddo Lasagne] Caramel Apple cookie crumble Lasagne


Well, with this recipe it is official autumn for me!  Time for apples, nuts, pumkins, Halloween, long movie nights, rainy walks outside and cold weather. I am not a big fan of this dark and rainy time of the year, therefore I wanted to make the start of this season more easy. And is there anything better than an easy dessert together with a hot tea while sitting on your cozy sofa and watch the rain outside?

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I have to admit that i love italian food, of course the typical dishes as pizza, pasta and Lasagne, but also the sweet things as ice cream, Tiramisu or Cantuccini. Inspired by italian influences I thought about a dessert which is not that typical in Italy: A sweet Lasagne! The clue of this recipe is that it is based on different layers of apples, cookies, caramel and a smooth creamcheese cream.

Holidays for your soul!



Caramel Apple cookie Crumble Lasagne

3-4 apples (take a sour one)
juice of 0,5 lemon
1 tbsp. starch flour1 tspb cinnamon
50 g brown sugar
1 tbsp. marple syrup
for the cream:
120 g cream cheese
60 g confectioners sugar
1 tbsp.. brown sugar
1 tbsp.. cinnamon
60 g heavy cream
2 tbspp caramel sauce
300 g cottage cheese
200 g whole wheat cookies
more caramel for decoration


  1. Remove skin of the apples and cut into smaller chunks. Mix with lemon juice. In a bowl whisk together starch flour, brown sugar and cinnamon. Put apples in a saucepan, add dry ingredients and the marple syrup. Let it boil and slowly cooked for about abour 10 minutes or until apples are smooth.
  2. Cream creamcheese together with confectioners sugar, brown sugar, heavy cream and vanilla. At last add cottage cheese and caramel sauce.
  3. Take a casserole or any other dish and pour one third of the cream in it. Crumble cookies and sprinkle half of them on the cream. Take half of the apples on the crumbles. Repeat this layering with the rest of the ingredients: cream, cookie crumbles and apples. The last layer should be cream of cookie crumbles.
  4. Chill for at least 4 hours in the fridge. For an extra cooling effect (semifreddo) put in your freezer for 30 minutes.




Have fun making!